Frequently Asked Questions
- Is bread good for you? What about carbs?
- Does Stonemill Bakehouse use whole grain flour?
- What makes Stonemill Bakehouse products a healthy choice?
- How do I choose a healthy bread?
- What is sprouted grains bread?
- Are Stonemill Bakehouse breads gluten-free?
- Are Stonemill Bakehouse breads yeast-free?
- I have an allergy to nuts. Are there any Stonemill Bakehouse breads that I can eat?
- What are omega-3 fats and how do they contribute to health and wellbeing?
- What is fibre and how does it contribute to health and wellbeing?
- What is Chia?
- Where can I find Stonemill Bakehouse breads?
Q1. Is bread good for you? What about carbs?
A1. Bread is an important source of energy and fuel for your active body. For nutritious carbohydrates, choose bread made with the right grains such as whole grains or sprouted grains. White bread contains refined flour, and many vitamins and minerals are lost during its refining process. Canada's Food Guide recommends eating 6 to 8 servings of Grain Products every day. One slice of bread counts as 1 serving.
Q2. Does Stonemill Bakehouse use whole grain flour?
A2. Yes. Stonemill bakes bread using up to four different flours: untreated (unbleached) wheat flour, organic whole rye flour, organic whole wheat flour, and organic whole spelt flour. We also use different grains (whole oats and barley) and seeds (sunflower seeds, flax seeds, and pumpkin seeds) to boost the taste and nutritional value of our breads.
Q3. What makes Stonemill Bakehouse products a healthy choice?
A3. Stonemill Bakehouse is dedicated to developing health and wellness breads. You'll find a unique selection of packaged breads that are:
- Made with whole grains and/or sprouted grains
- Made with 100% natural ingredients - with no preservatives or additives
- Low in fat
- Low in sodium
- High in fibre
- Loaded with seeds, for nutrition, taste, and texture
- Available in smaller loaves and slices, which are ideal for portion control and smaller households
Plus, all Stonemill Bakehouse breads are made with age-old, unhurried baking methods and a slow fermentation process, staying true to our artisan baking heritage for over 100 years. Our breads also contain no added sugar, preservatives, or additives.
Q4. How do I choose a healthy bread?
A4. You can’t judge a bread by its colour. Some brown breads are made with refined and enriched flour. Other breads contain blackstrap molasses or other browning agents to give it a wholesome brown appearance.
Here’s a checklist for choosing the most nutritious bread:
- Read the ingredients list. The ingredients should include “whole grain [name of the grain]”. For example, look for breads made with the ingredients such as “whole grain whole wheat” or “whole grain rye” or “whole grain spelt”. Also look for products made with unbleached flour.
- Check the fibre content. Whole grain breads contain on average between 1.5 to 2 grams of fibre per slice. Compare that to white or refined breads, which typically contain less than 1 gram of fibre per slice.
- Do the “squeeze test.” Most whole grain breads are actually denser due to their fibre content, so they will actually feel a little heavier than other breads, and cannot be squeezed into half their size like white breads can.
Q6. What is sprouted grains bread?
A6. These breads are made with sprouted grains - grains that have been allowed to germinate, or sprout. At Stonemill Bakehouse, whole wheat kernels are sprouted for 48 hours. Each grain kernel grows into a new little shoot. The fresh whole grain sprouts are then blended into the dough. Every part of the grain is used - the bran, germ, and endosperm.
Our Sprouted 12 Grain Rye Bread as well as Sprouted 3 Grains & Oatmeal Bread are made with sprouted grains. These delicious breads are both high in fibre and low in fat.
Q7. Are Stonemill Bakehouse breads gluten-free?
A7. No. Gluten is a protein found in many grains such as wheat, rye, triticale, and barley. The gluten in flour plays a role to help bread and other baked goods bind together and prevents the bread from crumbling. To learn more about gluten-free eating, visit the Canadian Celiac Association.
Q8. Are Stonemill Bakehouse breads yeast-free?
A8. No. But our doughs are fermented for a very long time. This creates lactic acid for better digestion and complex flavours for better taste. In comparison to other bread products on the market, Stonemill uses one-third the amount of yeast.
Q9. I have an allergy to nuts. Are there any Stonemill Bakehouse breads that I can eat?
A9. No. We do have a selection of nut-free breads, however our bakery is not a nut-free facility at this time.
Q10. What are omega-3 fats and how do they contribute to health and wellbeing?
A10. Omega-3 fats are a type of polyunsaturated fat. According to the Heart and Stroke Foundation, omega-3 fats can help prevent clotting of the blood, reduce the risk of stroke, and help lower triglycerides, a type of blood fat linked to heart disease.
The best sources of omega-3 fat are fatty fish (such as salmon, rainbow trout, mackerel, and sardines), canola and soybean oils, omega-3 eggs, walnuts, and flaxseed. Try our Sunflower and Walnut Bread, and Golden Flax Bread - they’re both a source of omega-3 polyunsaturated fat.
Q11. What is fibre and how does it contribute to health and wellbeing?
A11. Getting enough fibre is an important part of a healthy diet. There are two main types of fibre: soluble and insoluble. According to the Heart and Stroke Foundation, soluble fibre may help lower blood cholesterol and control blood sugar levels. Oat bran, beans, lentils, apples, and strawberries are just some foods which are rich in soluble fibre. Insoluble fibre helps you feel fuller and promotes regularity. Whole grains, wheat bran and the skins of vegetables and fruit all contain insoluble fibre.
Adults need between 21 to 38 grams of fibre every day. All of Stonemill’s health and wellness breads are either a source of fibre or high in fibre, offering 3 to 5 grams of fibre per serving.
Q12. What is Chia?
A12. Chia seeds originated in South America and were used by the Aztek warriors for sustained energy. With the growing popularity of organic foods and natural health remedies, chia seeds are being recognized as a popular Superfood. The seeds are "super" because, like a Superfood, they deliver the maximum amount of nutrients with minimum calories.
Chia seeds are full of beneficial fats and oils which can be beneficial to your health as well as help with weight loss. Chia is being touted by doctors and dieticians globally.
Chia is shown to have cardiovascular benefits, reduce blood sugar levels and curb hunger. They are full of Omega-3 fatty acids, dietary fibre, protein and high in anti-oxidants.
Q13. Where can I find Stonemill Bakehouse breads?
A13. Delicious and nutritious Stonemill breads are available at most major retailers, markets, specialty stores across Ontario, and select stores throughout Canada. Click here for a complete listing.
- What is vitamin D?
- Why is vitamin D important?
- Do Canadians get enough vitamin D in their diets?
- Why have vitamin D in bread?
- Which Stonemill breads have vitamin D?
- What is the percentage daily value (%DV) of vitamin D in Stonemill bread?
- How many International Units (IUs) of vitamin D are in Stonemill bread?
- What is the source of vitamin D in Stonemill bread?
- What has been done to the bread to increase its vitamin D?
- Is the vitamin D in Stonemill bread natural?
- Are you fortifying the bread with vitamin D?
- Is fortifying the bread with vitamin D considered genetically modifying it?
- Can you absorb the vitamin D in bread the same as from other foods or supplements?
- Does the vitamin D have a taste or smell to it? Will Stonemill bread taste differently?
- Will the vitamin D levels change if the bread is toasted?
- Will the vitamin D levels change if the bread is refrigerated or frozen?
- Are Stonemill breads suitable for vegetarians?
- Can I get too much vitamin D by eating a lot of Stonemill bread each day?
Q1. What is vitamin D?
A1. Vitamin D is an essential nutrient often referred to as the "sunshine vitamin" because our bodies can make vitamin D when sunlight hits our skin. It’s a fat-soluble vitamin that’s found in relatively few foods, added to other foods, and available in supplement form.
Q2. Why is vitamin D important?
A2. Vitamin D works in conjunction with calcium to help maintain strong bones and teeth. It's also vital for normal muscle, nerve and immune system functioning. More recently, studies suggest that vitamin D may protect against colon, breast and prostate cancer.1 A growing body of research shows that vitamin D may also play a role in preventing or treating diabetes, high blood pressure, glucose intolerance and other medical conditions.2
Q3. Do Canadians get enough vitamin D in their diets?
A3. Research indicates that many Canadians aren't getting their recommended daily amount of vitamin D. Canadians are susceptible to deficiencies in vitamin D due to lack of sunlight, particularly in winter months.
Q4. Why have vitamin D in bread?
A4. There are a limited number of dietary sources of vitamin D. It’s added to milk and other fortified beverages and is naturally found in fish and egg yolks. If people don’t consume these foods, their vitamin D intake may be low. Since bread is a staple in most households, it's a natural choice as a source of vitamin D.
Q5. Which Stonemill breads have vitamin D?
A5. Currently, there are 8 Stonemill packaged/sliced breads that have vitamin D. These are:
- Sprouted 3 Grains & Oatmeal
- Chia - 6 Supergrains
- Omega 3 - Sunflower & Walnut
- Omega 3 - Sprouted Flax
- 11 Whole Grain & Honey
- 12 Whole Grain - Sprouted Rye
- Fibre & Fruit - Cranberry Pumpkin Seed
- Flax & Chia - Supergrains
Q6. What is the percentage daily value (%DV) of vitamin D in Stonemill bread?
A6. 25%, which is considered by Health Canada to be an "excellent source of vitamin D"
Q7. How many International Units (IUs) of vitamin D are in Stonemill bread?
A7. There are 90 IUs in one serving (two slices) of Stonemill bread. This is almost as much vitamin D as what’s found in one cup (250 mL) of milk, which has 103 IU of vitamin D. And, it's more vitamin D than what’s found in egg yolks, fortified orange juice or soy beverages.3
Q8. What is the source of vitamin D in Stonemill bread?
A8. The yeast in Stonemill bread is the source of vitamin D.
Q9. What has been done to the bread to increase its vitamin D?
A9. Nothing has been done to the bread to increase its vitamin D content, except that it was leavened with yeast containing a vegetarian source of vitamin D. The bread recipe and formulation of the bread remains unchanged.
Q10. Is the vitamin D in Stonemill bread natural?
A10. Yes. The vitamin D in the yeast occurs without the use of any chemicals or synthetic additives.
Q11. Are you fortifying the bread with vitamin D?
A11. No. The yeast and bread are not fortified. Stonemill bread is leavened with yeast which naturally has high vitamin D content.
Q12. Is bread with vitamin D considered genetically modifying it?
A12. No. The conditions used for the production of the yeast do not modify the genetic structure of the yeast DNA. Moreover, studies have shown that the process conditions do not induce any genetic mutations of the yeast. Therefore the yeast used in Stonemill bread is not a genetically modified organism.
Q13. Can you absorb the vitamin D in bread the same as from other foods or supplements?
A13. Yes. The body can absorb the vitamin D in bread the same as from other foods and supplements.
Q14. Does the vitamin D have a taste or smell to it? Will Stonemill bread taste differently?
A14. No. The yeast used has the same taste, smell and baking activity as standard/regular bakers yeast and therefore it does not change the taste or smell of Stonemill bread.
Q15. Will the vitamin D levels change if the bread is toasted?
A15. No. Studies indicate that the vitamin D in the yeast is not susceptible to the high temperatures in toasting or baking.
Q16. Will the vitamin D levels change if the bread is refrigerated or frozen?
A16. No. Studies indicate that the vitamin D in the yeast does not change if the bread is stored in the fridge or freezer.
Q17. Are Stonemill breads suitable for vegetarians?
A17. Yes. All of the ingredients in Stonemill breads are vegetarian. The vitamin D is sourced from yeast, which is vegetarian.
Q18. Can I get too much vitamin D by eating a lot of Stonemill bread each day?
A18. No. According to Canadian regulations, bread may contain up to 90 IU of vitamin D per 100 g (2 slices). This is far below the safe upper level of consumption of vitamin D, which is 4000 IU per day for adults. You would have to eat approximately five whole loaves of Stonemill bread to get 4000 IU of vitamin D!
|Age||Tolerable Upper Limit|
|Males / Females||9-18 yr||4,000|
|Pregnancy / Lactation||14-18 yr||4,000|
- What is a Genetically Modified Organism (GMO)?
- Which foods are genetically modified?
- Why do GMO foods exist?
- What is the concern about GMO?
- How do I know if the foods I buy contain GMOs?
- Are GMO foods labelled in Canada?
Q1. What is a Genetically Modified Organism (GMO)?
A1. A GMO is a seed or plant that is created by merging the DNA or genes from different species in a way that does not happen in nature. The new crops are bred to be resistant to herbicides, so weeds can be killed but the crops thrive.
Q2. Which foods are genetically modified?
A2. The main genetically modified crops grown in Canada are canola, soybean, corn and sugar beet. Over the last 20 years, genetically modified ingredients have made their way into most of the processed foods available on Canadian grocery shelves.
GMO versions of apples, potatoes and wheat are all in the lineup for approval by Health Canada for use in our food supply, but are not on grocery store shelves yet.
Q3. Why do GMO foods exist?
A3. Genetically modified crops were created as a possible solution to the growing problem of world hunger. The argument was that by developing pesticide and herbicide resistant crops, farmers would be able to increase their yields and decrease their costs.
Instead, bugs and weeds have become increasingly resistant to the widespread applications of these chemicals, leading to increased use of both. More spraying means more costs for the farmers and more damage to the environment, which is why many people are opposed to GMOs.
Q4. What is the concern about GMO?
A4.There is the potential for genetically modified foods to expose new allergens to humans, by artificially creating new proteins in a lab setting. There is also some concern that GM foods may transfer antibiotic-resistant genes to the bacteria naturally found in our gut, making antibiotics less effective to humans. Some research also connects genetically modified foods with environmental damage.
Despite decades of testing, there is no evidence that genetically modified foods are more dangerous or worse for you than natural food. But there is also no clear evidence that they are safe. Research has been conducted at every level, from the World Health Organization right down to the companies who make GM seeds, and there is still no definitive answer to many questions we have.
Q5. How do I know if the foods I buy contain GMOs?
A5. Since up to 80% of commercial grocery products contain some traces of genetically modified ingredients (sugar, conrstarch, corn syrup, soy lecithin, etc.), you can only verify that a food is GMO-free by:
- Buying organic. By definition, organic crops cannot be genetically modified
- Looking for non-GMO labeling, including the Non-GMO Project verification logo, which guarantees a product is GMO- free.
- Reading food labels and look for products made without corn, sugar, soy, canola or their derivatives.
Q6. Are GMO foods labelled in Canada?
A6. Currently, 64 countries around the world require labeling of genetically modified foods. Unlike most other developed countries (including 28 countries in the European Union; Japan; Australia; Brazil; Russia; etc.), neither the US nor Canada has any law that requires labelling of genetically modified foods.
Many non-GMO advocates feel that all consumers should have the ability to know what’s in their food, and genetically modified foods should be clearly labelled so consumers can make the choice of what they want to eat based on having all the facts.